Canned Tomato Soup

4.10 (22)
⏱ 795 mins 🍽 Serves 32 🌶 american 🏷 Main course

This recipe transforms a surplus of summer tomatoes into a sizeable quantity of soup intended for canning and storage. The process involves cooking down fresh tomatoes with onions and celery, then creating a rich, thickened base with a butter and flour roux blended with tomato juice. The final steps guide you through safely packing and processing the soup in sterilised jars, resulting in a convenient homemade pantry staple ready to be thinned with milk when served. The entire preparation and canning process takes approximately 795 minutes and makes about 32 servings.

Canned Tomato Soup

Ingredients

  • 8 quarts fresh tomatoes, chopped
  • 3 onions, chopped
  • 1 bunch celery, chopped
  • 4 cups water, or as needed
  • 1 cup white sugar
  • 0.25 cup salt
  • 1 cup butter, softened
  • 1 cup all-purpose flour
  • 2 cups chilled tomato juice

Method

  1. Place the chopped tomatoes, onions, and celery into a large cooking pot. Add just sufficient water to cover the vegetables and bring the contents to a boil. Lower the heat and allow it to simmer for 20 to 30 minutes until the tomatoes soften. Strain the mixture through a food mill or sieve, discarding the pulp, and return the liquid to your pot. Mix in the sugar and salt.
  2. Put the softened butter and all-purpose flour into a blender. Process them until you achieve a smooth, creamy consistency. Pour in the chilled tomato juice and blend again until the mixture is uniform. Transfer this tomato juice blend into the pot with the tomato liquid. Heat the soup, stirring continuously, until it is just hot.
  3. While the soup heats, check approximately 4 quart-sized jars for any cracks and examine the rings for rust, setting aside any that are damaged. Submerge these jars and rings in a pot of simmering water. Wash new lids and rings thoroughly with warm, soapy water.
  4. Ladle the hot tomato soup into the prepared, sterilised jars, leaving a ¼ inch gap at the top. Slide a knife or a thin spatula around the inside of each jar to release any trapped air bubbles. Clean the jar rims with a damp paper towel to ensure a good seal. Position the lids and screw the rings on firmly.
  5. Set a rack inside a large stockpot and fill it halfway with water. Bring this water to a vigorous boil. Using a jar holder, carefully lower the filled jars into the water, keeping them 2 inches apart. Add more boiling water so the jars are submerged by at least 1 inch. Once the water returns to a rolling boil, place the lid on the pot and process the jars for 20 to 30 minutes.
  6. Take the jars out of the stockpot and place them on a cloth or wooden surface, spaced several inches apart, to cool completely. Once cool, press down on the centre of each lid with your finger. it should not flex up or down. Keep the jars in a cool, dark place for storage. Allow the soup to rest for at least 12 hours before opening a jar.

Nutrition (per serving)

Calories125 kcal
Fat6 g
Sugars11 g
Protein2 g
Sodium104 mg

Recipe details

CategoryMain course
Cuisineamerican
Authorjennyrose81